TW201912035A - Grease composition - Google Patents

Abstract

The present invention provides a grease composition which can suppress foaming during frying preparation. Alternatively, the present invention provides a grease composition which can suppress foaming during frying preparation and prepare a good mayonnaise. A grease composition, for the fatty acids constituted therein, contains 8 mass%~20 mass% saturated fatty acids having 6~10 carbon atoms and 57 mass%~ 90 mass% oleic acid. In said grease, the triglycerides containing the saturated fatty acids having only 6~10 carbon atoms are less than 2.5 mass%. Preferably, the fatty acids constituted in the grease contain 8 mass%~20 mass% saturated fatty acids having 6~10 carbon atoms and 70 mass%~90 mass% oleic acids. Said grease is the transesterified grease and/or esterified grease. Moreover, the grease composition contains 50 mass%~100 mass% said grease.

Description

Grease composition

The present invention relates to a fat and oil composition.

Edible oils and fats have been mainly used for frying conditioning, frying conditioning, and the like since before. Generally, when frying and conditioning is performed using fats and oils, steam is generated from the fry and foaming occurs. However, by repeatedly frying and conditioning, the foaming is caused by the deterioration of fats and oils and the influence of the dissolved components from the fry. Becomes intense. In the case of severe foaming, not only the fry is not visible due to air bubbles, but also safety in terms of work such as overflow from the container is deteriorated. For this reason, it is not possible to perform a frying condition of a certain amount or more. In particular, if a frying condition including eggs or meat is fried, the deterioration of fats and oils is rapid. Silicone oil is added as a method of suppressing these bubbles during frying and conditioning. However, the effect of silicone oil is limited, and in recent years, it has tended to be avoided due to deterioration of its biodegradability.

In addition, coconut oil and soybean oil mixed oil, medium-chain fatty acid triglyceride and rapeseed oil and other transesterified oil, etc. are foaming a lot, this kind of constituent fatty acid contains fatty acids with 6-10 carbon atoms and 14-22 Even when silicone is added to the triglyceride of both fatty acids, air bubbles cannot be suppressed. Therefore, an invention has been disclosed that suppresses foaming during frying by adding a specific emulsifier to fats and oils containing medium-chain fatty acids as constituent fatty acids. For example, Patent Document 1 discloses a monoester of glycerin or diglycerin and a fatty acid. In addition, Patent Document 2 discloses the formulation of a specific sucrose fatty acid ester. [Prior Art Literature] [Patent Literature]

[Patent Document 1] Japanese Patent No. 4040204 [Patent Document 2] Japanese Patent No. 4046438

[Problems to be Solved by the Invention] However, since the raw material cost of the emulsifier is higher than that of oils and fats, and an addition step is required, it is required to simply provide a cheaper product. In addition, the viscosity of mayonnaise produced from fats and oils containing a medium-chain fatty acid as a constituent fatty acid is low, and the viscosity of the fats and oils formulated with an emulsifier is too low, and there is a problem that the shape retention of the mayonnaise cannot be maintained. Therefore, among the fats and oils containing a medium-chain fatty acid as a constituent fatty acid, there is a need for a general-purpose fat and oil for heating conditioning such as frying conditioning and emulsifying applications such as mayonnaise.

Therefore, an object of the present invention is to provide a fat and oil composition that suppresses foaming during frying conditioning. Another object of the present invention is to provide a fat and oil composition capable of suppressing foaming during frying and preparing good mayonnaise. [Means for solving problems]

The fat and oil composition of the present invention is a fat and oil composition that contains 8% to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57% to 90% by mass of oleic acid in the fatty acids constituting the fat. The triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms is 2.5% by mass or less.

It is preferable that the fatty acid constituting the fat and oil contains 8 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 70 to 90% by mass of oleic acid is a transesterified fat and / or esterified Oils and fats, and the oil and fat composition contains 50 to 100% by mass of the oils and fats.

Preferably, the fats and oils are transesterified fats and oils that comprise 68% by mass of vegetable oils that constitute fatty acids and oleic acid and triglycerides with saturated fatty acids having 6 to 10 carbon atoms.

The fat and oil composition of the present invention preferably does not contain an emulsifier.

The fat and oil composition of the present invention is preferably selected from the uses of frying applications and mayonnaise applications. [Effect of the invention]

According to the present invention, it is possible to provide an oil and fat composition having improved foaming during frying, although the fatty acids constituting the transesterified oil and fat contain a medium-chain fatty acid. In addition, it is possible to provide a fat or oil composition having a good shape retention property by reducing or not including an emulsifier.

The present inventors have found that the use of fats and oils, which are saturated fatty acids containing 6 to 10 carbon atoms in the fatty acids constituting the fats and oils, can be improved by using the following fats and oils And 57% by mass to 90% by mass of oleic acid so that the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms is 2.5% by mass or less. Based on this knowledge, the oil-fat composition of this invention was completed. In the embodiment of the present invention, A (numerical value) to B (numerical value) means A or more and B or less.

<Fat composition> Hereinafter, the fat composition for heating and conditioning of this invention is demonstrated in detail.

(Fats) The fat and oil composition of the present invention contains 8% to 20% by mass of saturated fatty acids with 6 to 10 carbon atoms and 57% to 90% by mass of oleic acid in the fatty acids constituting the fats and oils. The triglyceride of a saturated fatty acid having 6 to 10 carbon atoms is 2.5% by mass or less.

In the present invention, a nutritional effect can be obtained when a saturated fatty acid having 6 to 10 carbon atoms is present in a certain amount or more in fats and oils. When the content of saturated fatty acids having 6 to 10 carbon atoms is increased, foaming becomes intense. Therefore, the saturated fatty acid having 6 to 10 carbon atoms contains 8 to 20% by mass of the constituent fatty acids of the oil and fat. The content is more preferably from 10% by mass to 16% by mass. The saturated fatty acid having 6 to 10 carbon atoms is preferably a linear saturated fatty acid, and examples thereof include hexanoic acid, caprylic acid, capric acid, and lauric acid. These can use fatty acids derived from coconut oil and palm kernel oil, and can be used alone or in combination. For example, octanoic acid / decanoic acid = 80/20 to 0/100 (mass ratio), and preferably octanoic acid / decanoic acid = 60/40 to 75/25 (mass ratio) can be used.

In the present invention, oleic acid is present in the fat and oil in an amount of 57% by mass or more, thereby suppressing foaming caused by containing a saturated fatty acid having 6 to 10 carbon atoms. The higher the oleic acid content, the more it suppresses foaming, so it is preferred. Considering that commercially available oleic acid has a purity of 98% to 99%, and when 8 to 20% by mass of a saturated fatty acid having 6 to 10 carbon atoms is used, the upper limit of oleic acid is 90. quality%. Therefore, oleic acid is preferably 57% by mass to 90% by mass of the constituent fatty acids in fats and oils. It is more preferably 60% by mass to 95% by mass, and even more preferably 62% by mass to 75% by mass. Oleic acid is preferably 65 to 75% by mass in the constituent fatty acids of fats and oils. As oleic acid, oleic acid derived from high oleic acid varieties such as rapeseed, soybean, sunflower, safflower, and olive can be used. In addition, palm fatty acid having a low oleic acid content can be fractionated to obtain high purity.

In the present invention, the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is 2.5% by mass or less. If the amount of triglyceride containing only saturated fatty acids having 6 to 10 carbons is more than 2.5% by mass, foaming during frying becomes intense, which is not preferable. More preferably, the triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms is 2.0% by mass or less, more preferably 1.6% by mass or less, and most preferably 1.0% by mass or less.

In the present invention, triglycerides other than glycerides containing only saturated fatty acids having 6 to 10 carbon atoms are not particularly limited. For example, when a transesterified fat or an esterified fat described later is used, the amount of triglyceride containing two saturated fatty acids having 6 to 10 carbon atoms in the fatty acid is preferably 5 to 25% by mass. , More preferably from 6% by mass to 15% by mass. The amount of triglyceride containing 6 to 10 saturated fatty acids in the constituent fatty acid is preferably 20% to 50% by mass, and more preferably 25% to 40% by mass. The amount of triglyceride that does not contain saturated fatty acids having 6 to 10 carbon atoms in the constituent fatty acid is preferably 30% to 65% by mass, and more preferably 45% to 65% by mass. The constituent fatty acids other than the saturated fatty acids having 6 to 10 carbon atoms are preferably fatty acids having 16 to 22 carbon atoms that are present in vegetable oils.

Fats and oils containing 8 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57 to 90% by mass of oleic acid in the fatty acids constituting the fats and oils can be obtained by transesterification or esterification. Therefore, these fats and oils are preferably transesterified fats and / or esterified fats and oils. These fats and oils are preferably contained in the fat and oil composition in an amount of 50% by mass to 100% by mass, and more preferably 80% by mass to 100% by mass. Most preferably, these fats and oils are contained in the fats and oils composition at 95 mass%-100 mass%. In addition, it is expected that the use of plant-derived oils and fats obtained by improving varieties will replace transesterified oils and / or esterified oils and fats in the future.

As described above, in the present invention, as a constituent fatty acid in fats and oils, 8 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 70 to 90% by mass of oleic acid can be used for transesterification. Grease and / or esterified grease. As the fats and oils prepared in addition to these fats and oils, fats and oils that do not contain fatty acids having a carbon number of 12 or less are preferred in terms of not deteriorating foaming during frying. Examples of fats and oils that do not contain fatty acids having a carbon number of 12 or less as the constituent fatty acids of fats and oils include vegetable oils such as soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, sesame oil, and olive oil. Fats and oils that do not contain fatty acids having a carbon number of 12 or less in the fatty acids constituting the fats and oils preferably contain 0% to 50% by mass in the fats and oils composition. The content is more preferably 0 to 20% by mass, and the most preferably 0 to 5% by mass.

The fats and oils used in the present invention are preferably purified fats and oils. The fats and oils of the present invention can be produced by purification. The purification is performed according to the needs of oil extraction, through a degumming step, a deacidification step, a decoloring step, and further, if necessary, a dewaxing step and then a deodorizing step. The degumming step, deacidifying step, and dewaxing step are appropriately selected depending on the quality of the crude oil that can be changed according to the oil feedstock before the oil is refined.

(Ester-exchange fats and oils) The fat and oil composition of the present invention can be selected from glycerides of saturated fatty acids with 6 to 10 carbon atoms, lower alcohol esters of saturated fatty acids with 6 to 10 carbon atoms, and saturated fatty acids with 6 to 10 carbon atoms. One or more types of fats and oils whose fatty acids are high oleic acid are transesterified. Alternatively, it can be obtained by transesterifying a lower alcohol ester selected from oleic acid, one or more of oleic acid, and a glyceride of a saturated fatty acid having 6 to 10 carbon atoms. The glyceride of a saturated fatty acid having 6 to 10 carbon atoms is preferably a triglyceride. For example, it can be sold as a commercially available medium-chain fatty acid triglyceride. Fats and oils whose constituent fatty acids are high oleic acid are preferably fats and oils containing 68% by mass or more of oleic acid in fatty acids, more preferably 70% by mass of oils and fats containing oleic acid in fatty acids, and more preferably 75% by mass of oleic acids in fatty acids. The above fats and oils are preferably fats and oils having an oleic acid content of 80% by mass or more. As these fats and oils, high oleic rapeseed oil, high oleic sunflower oil, high oleic safflower oil, olive oil, and the like can be used. As the lower alcohol ester of a saturated fatty acid having 6 to 10 carbon atoms, the lower alcohol ester of a saturated fatty acid having 6 to 10 carbon atoms, a lower alcohol ester of oleic acid, and oleic acid can be used commercially. Furthermore, in terms of alcohols that are easy to remove by-products, the lower alcohol of the lower alcohol ester is preferably a lower alcohol having 1 to 3 carbon atoms such as methanol, ethanol, 1-propanol, and 2-propanol.

When the fat and oil composition of the present invention is a transesterified fat oil comprising 68% by mass or more of oleic acid vegetable oil and triglyceride of saturated fatty acids having 6 to 10 carbon atoms, lower grades will not be produced in the transesterification process. Alcohol or water is preferred.

The transesterification can be performed using an alkali catalyst such as sodium methoxide or an enzyme such as lipase. The proportion of the raw materials used is adjusted so that the final fatty oil contains 8% to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms and 57% to 90% by mass of oleic acid.

For example, in the case of a transesterification reaction using sodium methoxide as a catalyst, the raw materials are mixed, the mixture is heated under a reduced pressure of 100 mmHg or less and at 80 ° C to 100 ° C, and gas components contained in the raw material mixture are removed. And moisture. 0.02 to 0.5% by mass of sodium methoxide was added thereto, and the transesterification reaction was performed by stirring at 80 ° C to 100 ° C for 10 to 60 minutes under a normal pressure and nitrogen flow or a reduced pressure of 10 mmHg or less. The end of the reaction was confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction is stopped by adding water or an acid such as phosphoric acid to the reaction product. After that, sufficient water was washed to remove the catalyst and excess acid, and after drying, the reaction product was decolorized and deodorized by a conventional method.

In the case of performing a transesterification reaction using a lipase, the raw materials are mixed and the temperature is adjusted to a range of 40 ° C to 100 ° C, which is a reaction temperature at which the activity of the lipase can be sufficiently exhibited. Thereafter, lipase is added at a ratio of 0.005 mass% to 10 mass% with respect to the raw material mixture, and a transesterification reaction is performed within a range of 2 hours to 48 hours. The reaction is desirably carried out under a nitrogen stream at normal pressure. The end of the reaction was confirmed by measuring the triglyceride composition of the reaction product by gas chromatography. The reaction was stopped by removing the enzyme by filtration. After the reaction product is washed with water and dried, it is decolorized and deodorized by a conventional method. When a medium-chain fatty acid is used, after the reaction is stopped, the free fatty acid is removed in advance by a thin-film evaporator. If the transesterification reaction using a lipase is insufficient, the proportion of triglyceride having three medium-chain fatty acid residues in the molecule increases. An oil and fat composition having a large proportion of triglycerides having three medium-chain fatty acid residues in the molecule during continuous frying and conditioning causes intense smoke and foaming, which is not satisfactory. Examples of the lipase include lipases derived from the genus alcaligenes, Candida, rhizopus, mucor, or pseudomonas, or liver-derived The phospholipase A and the like are particularly preferably a lipase derived from Candida or Rhizopus.

(Esterified Fats and Oils) The fats and oils composition of the present invention can be mixed with saturated fatty acids, oleic acid, and glycerin having 6 to 10 carbon atoms, and esterified by heating with no catalyst or alkali, or using lipase. Obtained by esterification. In the esterification reaction, water is produced as a by-product, and it is necessary to remove water in order to advance the reaction. Therefore, it is preferable to use heat for esterification. The proportion of the raw materials used is adjusted such that the final fatty acid is composed of saturated fatty acids having 6 to 10 carbon atoms to 8 to 20% by mass and oleic acid is 57 to 90% by mass in the constituent fatty acids.

For example, when the esterification reaction is performed without a catalyst, the raw materials are mixed, and the mixture is heated to 200 ° C or higher under normal temperature or a reduced pressure of 100 mmHg or less, and the esterification is performed for 3 to 20 hours. In this case, in terms of preventing coloration, it is preferably performed under a nitrogen stream. The end of the reaction was confirmed by measuring the amount of free fatty acid using an acid value. The reaction product is deacidified, decolored, and deodorized by a conventional method. When there are many residual fatty acids, it is preferable to remove the fatty acids in advance from a reaction product using a thin-film evaporator or the like.

When an esterification reaction is performed using a lipase, the raw materials are mixed and the temperature is adjusted to a range of 40 ° C to 100 ° C, which is a reaction temperature at which the activity of the lipase can be sufficiently exhibited. Thereafter, lipase is added at a ratio of 0.005 mass% to 10 mass% with respect to the raw material mixture, and an esterification reaction is performed within a range of 5 hours to 200 hours. This reaction is desirably carried out under a nitrogen stream at a normal pressure, or under a slight reduced pressure. The end of the reaction was confirmed by measuring the amount of free fatty acid using an acid value. The reaction was stopped by removing the enzyme by filtration. After the reaction product is washed with water and dried, it is deacidified, decolored, and deodorized by a common method. When there are many residual fatty acids, it is preferable to remove the fatty acids in advance from a reaction product using a thin-film evaporator or the like. Examples of the lipase include lipases derived from Alcaligenes, Candida, Rhizopus, Mucor or Pseudomonas, or phospholipase A derived from the liver. Particularly preferred are Candida-derived candida. Lipase from Mycobacterium or Rhizopus.

(Other components) To the extent that the effects of the present invention are not impaired, components other than oil and fat may be added to the oil and fat composition of the present invention. These components are, for example, components (food additives, etc.) used in general fats and oils. Examples of these components include antioxidants, emulsifiers, silicone oils, crystal modifiers, and texture improvers, and they are preferably added after deodorization and before filling.

Examples of the antioxidant include tocopherols, ascorbic acids, flavonoid derivatives, gallic acid, gallic acid derivatives, catechins and their esters, butteric acid, gossypol, and sesaminol ( sesamol), terpenes, etc.

Examples of the emulsifier include sucrose fatty acid ester, polyglycerol fatty acid ester, organic acid monoglyceride, monoglyceride, diglyceride, sorbitol fatty acid ester, sorbitan fatty acid ester, and polysorbitol. Esters, propylene glycol fatty acid esters, lecithin, and the like. By including a part of the emulsifier, the frying adaptability, especially the suds suppression, can be further improved. However, since the emulsifier contains a problem that the viscosity of the mayonnaise decreases, the emulsifier is preferably added in a small amount or not. For example, in the present invention to be added, at least one kind of the emulsifier may be selected, and the amount of the fat and oil composition added is preferably less than 0.5% by mass based on the entire emulsifier, and more preferably 0.01% by mass to 0.2% by mass. %. Most preferably, it does not contain an emulsifier.

The silicone oil can be used in food applications without any particular limitation, and examples thereof include a dimethylpolysiloxane structure and a dynamic viscosity of 800 mm ² / s to 5000 mm ² / at 25 ° C. s person. The dynamic viscosity of the silicone oil is particularly preferably 800 mm ² / s to 2000 mm ² / s, and further preferably 900 mm ² / s to 1100 mm ² / s. Here, the "dynamic viscosity" is a value measured based on JIS K 2283 (2000). As for the silicone oil, fine particles of silicon dioxide may be contained in addition to the silicone oil.

<Uses of oil and fat composition> The oil and fat composition for heating and conditioning of the present invention can be used for all heating and conditioning applications, but foaming during frying is suppressed, and therefore it is suitable for frying applications. In addition, the addition of an emulsifier in a small amount or no added fat and oil composition is suitable for frying applications and mayonnaise applications.

<Analysis of fatty acids and triglycerides> In the present invention, the analysis of fatty acids constituting oils and fats can be performed according to the Official Method Ce 1f-96 of The American Oil Chemists Society (AOCS) and by gas chromatography Method to determine. The amount of triglyceride in fats and oils can be measured by gas chromatography (JAOCS, Vol. 70, no. 11, 1111-1114) (1993). [Example]

Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to these examples.

(Example 1: Sample preparation) According to the formula (mass ratio) in Table 1, HOLL rapeseed decolorized oil (high oleic rapeseed decolorized oil constitutes oleic acid in fatty acids: 73.4% by mass of Nisshin OilliO Group) (Group) Co., Ltd.), MCT (mass chain fatty acid triglyceride, manufactured by Nisshin OilliO Group Co., Ltd.) is the caprylic acid: capric acid = 75: 25 in mass ratio of constituent fatty acids. 0.3 mass parts of lipase QLM (made by Mingsu Industry Co., Ltd.) was added to 100 mass parts of this mixture, and transesterification reaction was performed at 45 degreeC for 16 hours with stirring. The enzyme was filtered and separated from the reaction product, and the filtrate was deacidified, decolored, and deodorized (250 ° C, 3 Torr, 60 minutes) to obtain a composition (Example 1). The composition has 13.7% saturated fatty acids having 6 to 10 carbon atoms, and 63.1% oleic acid. In addition, the amount of triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils is 1.5% by mass, and the amount of triglyceride containing two saturated fatty acids having 6 to 10 carbon atoms is 10.8% by mass. The amount of triglyceride of a saturated fatty acid having 6 to 10 carbon atoms was 37.8% by mass.

(Example 2 to Example 5, Comparative Example 1: Sample preparation) According to the formula (mass ratio) in Table 1, mixed rapeseed decolorized oil (oleic acid in fatty acids: 61.4% by mass, Nisshin Oriyu Group (Nisshin (Manufactured by OilliO Group) Co., Ltd.), HOLL rapeseed decolorized oil (high oleic rapeseed decolorized oil constitutes oleic acid in fatty acids: 73.4% by mass manufactured by Nisshin OilliO Group), high Oleic acid sunflower decolorizing oil (oleic acid in fatty acids: 81.8% by mass, manufactured by Nisshin OilliO Group Co., Ltd.), fatty acids in terms of mass ratio are caprylic acid: capric acid = 75: 25 MCT (Mid-chain fatty acid triglyceride manufactured by Nisshin OilliO Group Co., Ltd.). 0.3 mass parts of lipase QLM (made by Mingsu Industry Co., Ltd.) was added to 100 mass parts of this mixture, and transesterification reaction was performed at 45 degreeC for 16 hours with stirring. The enzyme was filtered and separated from the reaction product, and the filtrate was deacidified, decolored, and deodorized (250 ° C, 3 Torr, 60 minutes) to obtain a composition (Example 2 to Example 5, Comparative Example 1).

(Analysis) Analysis of fatty acids in oils and fats was measured by gas chromatography in accordance with AOCS Ce 1f-96. The amount of triglyceride containing only saturated fatty acids having 6 to 10 carbon atoms in fats and oils was measured in accordance with gas chromatography (JAOCS, vol. 70, 11, 1111-1114) (1993). The analysis value of the composition (Comparative Example 1, Examples 1 to 5) was [the amount of saturated fatty acids having a carbon number of 6 to 10 (mass ratio) in the constituent fatty acids of fats and oils, and the amount of oleic acid in the constituent fatty acids of fats and oils ( Mass ratio) and triglyceride amount (mass ratio) containing only saturated fatty acids having 6 to 10 carbon atoms are shown in Table 1.

[Table 1]

(Foaming test during frying) 20 ml of a fat composition (Comparative Example 1, Example 1 to Example 5) were put into a test tube (inner diameter 28 mm) and heated to 160 ° C. Put potato chips (cubic 1 cm × 1 cm × 1 cm) into the oil and fat composition, and measure the maximum reach of the generated air bubbles. In addition, 0.8% by mass of sucrose fatty acid ester (Ryoto Sugar Ester O-170 manufactured by Mitsubishi Chemical Foods Co., Ltd.) was added to Comparative Example 1 to prepare a fat and oil composition of Reference Example 1. In Reference Example 1, the maximum reach of the bubbles was measured in the same manner. In addition, when fried, phospholipids and the like are dissolved from the fried conditioning product, and foaming becomes severe. Therefore, 200 ppm (mass ratio) of lecithin (manufactured by Nisshin OilliO Group) was added to the fat and oil composition (Comparative Example 1, Example 1 to Example 5, Reference Example 1). ), And measure the maximum reach of the generated bubbles as described. The measurement was performed three times each, and bubbling (the average value of the maximum reach distance of the air bubbles) is shown in Table 2.

[Table 2]

As shown in Table 2, it was confirmed that the foaming was good in Examples 1 to 5, and it was sufficient even when the foaming became fierce when it was dissolved out of the frying conditioning product such as phospholipids. To suppress foaming.

(Evaluation of Mayonnaise) Mayonnaise was prepared by the following method. Add 3 eggs, 45 g of rice vinegar, 5 g of salt, 2 g of mustard, 2 g of granulated sugar, a small amount of pepper into the food processor and stir for 10 seconds. Then, while continuously stirring, 360 g of the oil and fat compositions of Examples 1 to 5 and Comparative Example 1 were added in small amounts one by one. After the addition of the fat composition was completed, the mixture was further stirred for about 3 minutes, and the shape retention of the mayonnaise was confirmed. The results are shown in Table 3.

[table 3]

According to Tables 2 and 3, foaming was severe in Comparative Example 1. When sucrose fatty acid ester was added to Comparative Example 1, foaming was improved, but the shape retention of the mayonnaise was poor. On the other hand, foaming was also good in Examples 1 to 5, and the shape retention of the mayonnaise was also good.

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Claims (5)

A fat and oil composition comprising 8 to 20% by mass of saturated fatty acids having a carbon number of 6 to 10 and 57 to 90% by mass of oleic acid in constituent fatty acids of the fat and oil, and a triglyceride contained in the fat and oil It is 2.5% by mass or less, and the triglyceride is composed of only saturated fatty acids having 6 to 10 carbon atoms. The oil and fat composition according to item 1 of the scope of the patent application, wherein the constituent fatty acids of the oil and fat include 8 to 20% by mass of saturated fatty acids having 6 to 10 carbon atoms, and 70 to 90% by mass of oleic acid, The fat and oil is a transesterified fat and / or an esterified fat and oil, and the fat and oil composition contains the fat and oil in an amount of 50% to 100% by mass. The fat or oil composition according to item 1 or 2 of the scope of the patent application, wherein the fat is a transesterified fat of vegetable oil and triglyceride, the constituent fatty acid of the vegetable oil contains 68% by mass of oleic acid, and the three Glyceride is a saturated fatty acid having 6 to 10 carbon atoms. The fat or oil composition according to any one of claims 1 to 3, wherein the fat or oil composition does not include an emulsifier. The fat or oil composition according to any one of claims 1 to 4 of the scope of application for a patent, wherein the fat or oil composition is an application selected from the group consisting of frying applications and mayonnaise applications.